Maple-Rosemary Turkey Skillet with Butternut Squash and Brussels Sprouts

Ingredients

• 450 g ground turkey, 93% lean
• 2 tbsp olive oil
• 400 g butternut squash, peeled and cut into 1.5 cm cubes
• 300 g brussels sprouts, trimmed and halved
• 3 garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fine sea salt
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup

Method

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and half the salt, breaking it into bite-sized pieces until lightly browned and cooked to 165°F/74°C, about 6 minutes.6 min timer
2. Transfer the cooked turkey to a bowl. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
3. Add the diced butternut squash, halved brussels sprouts, and the remaining salt to the skillet. Cover with a lid and cook, stirring occasionally, until the squash is tender and the sprouts have caramelized edges, about 12 minutes.12 min timer
4. Uncover the skillet, add the minced garlic and fresh rosemary, and cook until fragrant, about 1 minute.1 min timer
5. Return the turkey to the skillet. Pour in the apple cider vinegar and maple syrup, tossing everything together over medium heat for 2 minutes until glossy and heated through.2 min timer